Puff pastry snails with apricot-cranberry filling

Name: Puff pastry snails with apricot-cranberry filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 Bag (125 g) Cranberries; 1 (200 g) Bag Soft Apricots; 3 TABLESPOONS Almond liqueur (e.g. Amaretto); 1 package (275 g, 25 x 42 cm) Fresh puff pastry (cooling shelf; rolled out on baking paper); 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 200 g Apricot Jam; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 Bag (125 g) Cranberries
1 (200 g) Bag Soft Apricots
3 TABLESPOONS Almond liqueur (e.g. Amaretto)
1 package (275 g, 25 x 42 cm) Fresh puff pastry (cooling shelf; rolled out on baking paper)
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
200 g Apricot Jam
baking paper

Directions

1
Finely chop the cranberries. Finely chop the apricots in the universal chopper. Mix the fruits, sprinkle with liqueur and leave to stand for about 30 minutes. Roll out the puff pastry on the paper. Spread the fruits evenly on top, leaving a 1 cm wide edge all around.
2
Whisk egg yolk and whipped cream. Spread one long side with egg yolk. With the help of the paper roll up the dough tightly from the other long side. Cut into 16 slices, place on 2 baking trays lined with baking paper, press down lightly. Brush the edges of the dough with egg yolk. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven, place on a rack and allow to cool. Pass the jam through a sieve. Spread snails with the jam.
3
Brush the edges of the dough with egg yolk. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven, place on a rack and allow to cool. Pass the jam through a sieve. Spread snails with the jam. Let dry for about 30 minutes
4
1 hour waiting time